Meanwhile, heat three tablespoons of oil in a frying pan. Sauté the zucchini and squash and season with salt and pepper until slightly browned.

Combine vegetables and quinoa. Drizzle on the remaining one tablespoon of oil. Stir in the onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze lemon juice to taste. Season with salt and pepper.